- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 3/4 cup
Ingredients
1 (1-inch) piece peeled fresh ginger
3 scallions (white and green parts), cut into large pieces
1 cup fresh mint (leaves and some stems)
1 cup fresh cilantro (leaves and some stems)
1/4 cup plain yogurt
1 jalapeno, stemmed (ribs and seeds removed if you don't want dip too hot)
1 tablespoon freshly squeezed lime juice
1/2 teaspoon kosher salt
1 to 2 tablespoons water, optional
Directions
- With the machine running, drop ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add scallions, mint, cilantro, yogurt, jalapeno, lime juice, and salt. Process to a textured paste similar in consistency to pesto, adding water to adjust the consistency, if desired.
- Cook's Note: This chutney's also great with grilled lamb and chicken, and super as a spread for sandwiches, rice crackers, or crispy Indian pappadam.
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